The Effect of Short-Term Temperature Pretreatments on Sugars, Organic Acids, and Amino Acids Metabolism in Valencia Orange Fruit

Temperature pretreatment is one of the most important factors which significantly affects postharvest quality citrus fruit. In this study, late-ripening Valencia orange (citrus sinensis) fruits were used to investigate effect short-term treatment at low (6°C), room (20°C), and high (40°C) temperatures on fruit quality. Our results revealed that both room-temperature treatments maintained content sugars organic acids, whereas high-temperature elevated accumulation but decreased citric acid. peel (flavedo albedo), acids responding was diverse mostly different from in pulp. Meanwhile, GABA several amino upregulated under downregulated response low-temperature Furthermore, PCA correlation analysis temperature changed metabolic flow, positively correlated with acids. study analyzed changes pulp may act as a signaling molecular involved temperature-controlled changes.